EASY DOUBLE BEAN AND CORN ENCHILADAS

So as promised, I’m going to make an effort to share my budget friendly meal recipes from week to week!

Last week definitely had an Italian theme going with all the pasta and cheese creations I came up with so this week I decided to go Mexican!

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I’ve made these double bean and corn enchiladas once before and they came out just as good this second time around so I figured it’s definitely a recipe worth sharing with you all.  They’re wholly satisfying so not even the heavy meat-eaters in your house will complain.

And the absolute best part is that they take less than 30 minutes to pull together, are completely budget-friendly and really are so delicious!

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They’re also easily translated to feed an entire family or just one person with 2 or 3 meals as leftovers given that they keep pretty well for several days when stored in an air-tight container in the fridge.  I’m sure they would also keep well if frozen – then you could have them on hand for busy days months down the road!

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double bean and corn enchiladas

makes: 6-10 enchiladas

ingredients:

  • 1 pack of whole wheat, corn or flour tortillas (I used whole wheat)
  •  1 can of no-salt-added corn
  • 1 can of reduced sodium black beans
  • 1 can of reduced sodium dark red kidney beans
  • 1 can of enchilada sauce
  • 1 bag of reduced-fat shredded mexican blend cheese
  • optional: box of quick-cooking brown rice, guacamole, salsa and plain greek yogurt

directions:

  • preheat oven to 400 degrees F
  • drain beans and corn and combine together into a large bowl, mixing well.
  • take one tortilla at a time and using a spoon, fill the tortilla with about 1/4 cup or so of the corn/bean mixture.  carefully roll the tortilla up and place it seam down in a 9×13 baking pan.  repeat until you’ve used all your tortillas or have run out of room in the pan.*
  • once all filled and rolled tortillas are in the pan, open the can of enchilada sauce, pour evenly over the rolled tortillas and then top with shredded mexican blend cheese.
  • bake at 400 degrees F for about 10-15 minutes or until cheese begins to bubble.

*NOTE: You’ll have left over bean/corn mixture which goes great over brown rice for a little burrito bowl option as a different meal!

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Comments

  1. Oh my, that looks delicious and it’s such a great idea to freeze leftovers. Seems like such a simple concept and yet I find myself not making certain recipes because I know I’ll have too much for one person.

    • Haha – I can understand that. I used to be the same way! But being in school and being super busy has really made me love leftovers…it’s so nice to have a healthy dish to just heat and eat!

  2. I make a black bean taco filling that’s so simple, so good and good for you. All you do is simmer a can of drained/rinsed black beans in a can of veg. or chicken broth & a can of Rotel till most of the liquid is gone. Then food process it a bit to get a chunky filling. My Husband thinks it tastes like refried beans!

    • Yay! Let me know what you think about it if you give it a try! It’s quickly becoming one of my absolute favorites 🙂

  3. Cait, these look and sound SO good. I’m making Chipotle burrito bowls tonight (I could eat Mexican every week) and definitely love the sounds of this easy meal. I love 30 min or less meals for sure!!

    • I’m so glad you think so! I kind of made them up on a whim and am LOVING the recipe. Not only for it’s simplicity but also because it’s so delicious! Definitely give it a try sometime!

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